Meet your new go-to side dish: Easy Sautéed Veggies! This comes together pretty quickly and can be made with the vegetables of your choice (perfect for picky kids!).

Try these other tasty veggie recipes: Garlic Sautéed Asparagus, Sautéed Kale with Mushrooms and Tomatoes and Easy Garlic Green Beans.

Easy Sautéed Veggies

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My mom is a really freakin’ good cook! She’s excellent at following recipes and even more excellent at creating her own with ingredients we all have on hand in our pantry and fridge. They’re super easy to make and perfect for a busy weeknight.

After tasting some delicious vegetables that she sautéed for dinner the night before I knew I had to share the recipe with you, since we can all use more great vegetable side dishes. They were perfectly cooked, bursting with delicious flavor and best of all, you can easily make changes based on what you have on hand. So you can totally clean out your fridge to make this and prevent waste!

Tips for making Sautéed Vegetables

  • Be sure to heat your oil before adding anything into the pan.
  • The veggies I listed are suggestions, you can totally change them up based on what you have on hand. Any mixed vegetables will work.
  • The biggest key to this recipe is to manage the different cooking times of each vegetable. Certain veggies take longer to cook, like carrots, sweet potatoes and other root vegetables. You’ll add those first. Other things like mushrooms and Anaheim peppers (which have thinner skin than bell peppers) go quicker so you’ll wait until the other longer cooking veggies have cooked for a little bit.
  • I wait to season everything until after the final veggies go into the pan to make sure everything is evenly seasoned.

What are best vegetables to saute?

Honestly, most vegetables are good to saute, it’s all about managing their cooking times and starting with the ones that take longer to cook.

What does it mean to saute vegetables?

Sautéing is cooking in a small amount of fat over high heat and stirring often so that the food doesn’t stick.

Can you saute frozen vegetables?

Yes, just be aware that frozen veggies are often blanched before freezing, so they may cook quicker. Take this into account when deciding when to add them to the pan.

How much oil do you use to saute vegetables?

This recipe calls for 2 Tablespoons but it really will vary based on how much you’re making.

What vegetables do you stir fry first?

For this recipe I put in the garlic first. Then the carrots. Next I add the asparagus and zucchini. And finally the mushrooms and Anaheim peppers.

What is the difference between sautéing and stir frying?

The only true difference is the equipment: stir frying occurs in a wok and sautéing occurs in a saute pan. But I use the terms interchangeably.

How do you saute vegetables without making them soggy?

The best way to avoid soggy veggies is to add them at different times based on how quickly they cook.

Ingredients for stir fry veggies:

  • Olive oil
  • Garlic cloves
  • Baby carrots
  • Asparagus
  • Zucchini
  • Mushrooms
  • Anaheim peppers
  • Kosher salt
  • Ground black pepper
  • Italian seasoning

Ingredients that can be prepped ahead:

  • Peel garlic
  • Cut carrots
  • Wash asparagus
  • Wash and cut zucchini
  • Clean and cut mushrooms
  • Slice peppers

Helpful tools:

  1. Garlic press
  2. Large saute pan
  3. Wooden spoon
  4. Saucepan
  5. Chef’s knife
  6. Cutting board

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

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5 from 1 vote
Print

Easy Sauteed Veggies
Prep Time
10 mins

Cook Time
25 mins

Total Time
35 mins

 

Meet your new go-to side dish: Easy Sautéed Veggies! This comes together pretty quickly and can be made with the vegetables of your choice (perfect for picky kids!).

Course:

Side Dish
Cuisine:

American
Keyword:

veggies
Servings: 4 servings
Author: Patty Scuteri

Ingredients
  • 2
    Tablespoons
    olive oil
  • 2
    large garlic cloves
    sliced
  • 1
    cup
    baby carrots
    halved lengthwise
  • 1
    cup
    asparagus
    trimmed then cut into thirds
  • 1
    cup
    small zucchini
    sliced
  • 1
    cup
    mushrooms
    quartered
  • 2
    Anaheim peppers
    seeded, cut in half lengthwise and sliced (you can also substitute bell pepper if you’d prefer)
  • 1
    teaspoon
    kosher salt
  • ¼
    teaspoon
    ground black pepper
  • ½
    teaspoon
    Italian seasoning

Instructions
  1. Heat oil in a large saute pan until shimmering over medium heat.
  2. Add garlic to pan and saute for 3-4 minutes, stirring often (do not let it burn!).
  3. Add carrots and cook for 4 minutes stirring often.
  4. Add asparagus and zucchini and reduce the heat to slightly below medium. Saute for 5 minutes stirring often.
  5. Add mushrooms and Anaheim pepper. Season with salt, pepper and Italian seasoning.
  6. Saute for 10 minutes stirring often. Serve immediately.

Recipe Notes

You can substitute any vegetables that you like, just be sure to add them in order of what takes the longest to cook. 

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